Chicken Soup (Multicooker)
Every time I have chicken on hand and want to cook something hearty, chicken soup in the multicooker remains one of my choices. Basically, I can boil the meat and then take care of the vegetables without being glued to the stove. The method is simple, and I don’t have to worry about constant supervision. I also love that it turns out sour, with plenty of vegetables and greens, just the way I like it. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 20-30 minutes (chopping vegetables, preparing meat) Cooking time: 40-50 minutes (boiling meat, then vegetables in the multicooker) Servings: 6-8 Difficulty: easy Recipe type: homemade sour soup, multicooker version Ingredients chicken (about 600-800 g; drumsticks, back, breast, or a mix) 2 dry onions 2 green onions 1 red bell pepper 1 green bell pepper 1 small zucchini 1 carrot a piece of celery (about the size of a matchbox) 1 medium parsnip 2 large potatoes 10 small tomatoes (or equivalent in small tomatoes) 1 liter of borscht salt to taste 2 tablespoons of oil a small cup of tomato juice or puree (ideally homemade) a sprig of dried thyme greens: lamb's quarters, lovage, parsley (a large bunch of each, if you have) Preparation method 1. Put the chicken in a pot, cover with cold water, and bring to a boil. When it starts to boil, reduce the heat and let it simmer for 20 minutes. During this time, skim off the foam that forms on the surface to keep the soup clear. After 20 minutes, strain the broth, keeping both the liquid and the meat. You can leave the meat whole or tear it into suitable pieces. 2. In the meantime, clean and chop the vegetables. Chop the onions (both dry and green), bell peppers, celery, carrot, parsnip, and zucchini as finely as possible. Cut the potatoes into small cubes. You can grate the tomatoes if you prefer not to have large pieces in the soup. 3. In the multicooker pot, pour the two tablespoons of oil and add the chopped vegetables (without potatoes). Set the multicooker to the frying function and let the vegetables soften for about 10 minutes, stirring occasionally. 4. After the vegetables have softened a bit, add the meat and the strained broth (the liquid in which the meat was boiled). Turn on the multicooker to the boiling function and wait for it to come to a boil again. 5. Once it starts boiling, add the diced potatoes. They should be cooked in about 10 minutes. Check, and if necessary, let them cook for a few more minutes. Add salt to taste. 6. Add the borscht (heated separately if your multicooker doesn’t have a rapid boiling function), pour in the cup of tomato juice or puree, and add the sprig of dried thyme. 7. Finally, after the multicooker has completed its program (or when you see that all the vegetables are cooked), add the chopped greens: lamb's quarters, lovage, and parsley. Stir and turn off the device. 8. Taste and adjust the salt or borscht according to how sour you like it. Why I make this recipe often This is the recipe I turn to when I want something easy, with ingredients I always have on hand. The soup turns out sour, has plenty of vegetables, and is great for both lunch and dinner. Using the multicooker saves me from standing by the pot. Tips and variations Tips If the tomatoes are very watery, you can reduce the liquid added later. The foam from the chicken must be skimmed off at the beginning; otherwise, the soup will be cloudy. Depending on how sour you want the soup, adjust the amount of borscht. The greens are added at the end to preserve their aroma. Substitutions If you don’t have zucchini, you can omit it without a problem. Borscht can be replaced with lemon juice or vinegar, but the taste will be slightly different. In the absence of lamb's quarters, just use lovage and parsley. Variations You can use chicken breast if you want a lighter soup. You can add peas or green beans if you want more vegetables. Serving ideas It goes well with hot peppers, sour cream, or fresh bread. You can sprinkle extra parsley directly in the bowl. Frequently asked questions Can the soup be made with just water, without meat broth? You can use only water, but the taste will not be as intense. How much borscht should I add if I don’t want it very sour? You can start with half a liter and then add more as needed, to taste. Can I use boneless chicken? Yes, it works with boneless meat as well. However, meat with bones gives a better flavor. How long does the soup last in the fridge? It can be kept for 2-3 days in the fridge in a covered container. Nutritional values Approximately, one serving has 100-120 kcal, with about 12-15 g of protein, 4-5 g of fat, and 6-8 g of carbohydrates. The values vary depending on the type of meat, how much oil you use, and the exact amount of vegetables. It is a relatively low-calorie soup, especially if you don’t add much fatty meat or sour cream when serving. Storage and reheating Chicken soup in the multicooker keeps well in the fridge for 2-3 days. It can be reheated on low heat or in the microwave. Fresh greens added at serving refresh the taste. If you want to keep it longer, you can freeze it without any problems, but don’t add the greens before freezing.
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